Naked White Birthday Cake with Buttercream Icing and Summer Berries

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

On a high from making my first naked layered cake I had to make a white cake option so I could actually enjoy a nice slice of cake.

Yield/Serving: Makes one 7 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

Slightly Altered From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• Handful of red cherries
• Handful of fresh blackberries
• Handful of blueberries

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans and bake for 50 – 60 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 60 minutes or more.
Buttercream
9. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
10. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
11. Place chocolate pieces in a medium sized bowl and set aside.
12. Using a small saucepan bring cream to a simmer over medium heat.
13. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
14. Prepare the fruit and combine in a bowl.
Cake
15. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
16. Top the buttercream with some fruit.
17. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
18. Arrange the remaining fruit on top of the cake.
19. Serve.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
The goal of this cake was to be a white cake with white chocolate ganache; but it turned out to be more of a yellow cake as it baked for an hour. I also learned there is no such thing as a white chocolate ganache (who knew) the composition of white chocolate is not conducive to a ganache and the consistency stays runny and never hardens. Lesson learned and I will have to figure out how to make a white coloured cake another time. This cake was so delicious and came from another recipe I made and will post another time. Once again this cake came out moist and I reduced the amount of confectioners’ sugar in the icing to my personal taste. This was given to accompany a birthday present and this time I enjoyed a slice myself. This recipe is now my layer cake base recipe and I can’t wait to build upon this recipe. It looked so wonderful on my cake plate which I never use because nothing is ever pretty enough to go on it in my eyes.

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

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Confetti Cookies with Birthday Cake Crumbs

Confetti Cookies with Birthday Cake Crumbs - Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs – Candy Coated Culinista

For my birthday this past weekend I made myself some birthday cookies. I wanted a simpler non-cake recipe to just make life easier on myself and this recipe fit the bill as I wanted a special cookie. I have had the Toronto Cooks cookbook since its release in the fall of 2014. I have my list of must makes and yet I haven’t actually tried a recipe yet because these are signature recipes from Toronto’s best restaurants; which means some of these ingredients may not be the easiest to find when I want or are a tad pricy. When I first saw this recipe from Momofuku Milk Bar (a place on my must visit list) I had no idea who Christina Tosi was; a year plus later and I she is a judge on Masterchef and when I revisit this cookbook I recognize her face and get some context. It’s funny how somethings come together like this because if I had made this recipe before I wouldn’t have appreciated the recipe as I didn’t know all that Christina Tosi is in the culinary world.

Slightly altered From Toronto Cooks

Yield/Serving: 16 big cookies
Prep Time: 30 min.
Inactive Time: 1 hour to 1 week
Cook Time: 18 min.
Difficulty level is: Medium

Ingredients
Birthday Cake Crumb
• ¼ cup granulated sugar
• 1/3 tbsp golden brown sugar
• 6 tbsp cake/pastry flour
• ¼ tsp baking powder
• ¼ tsp kosher salt
• 2 tbsp confetti sprinkles
• 2 tbsp grapeseed oil
• 1 tbsp pure vanilla extract
Confetti Cookies
• 2 sticks butter, as room temperature
• 1 ½ cups granulated sugar
• 1 tbsp corn syrup
• 2 eggs
• 2 tsp pure vanilla extract
• 2 ½ cups all-purpose flour
• 2/3 cup milk powder
• 2 tsp cream of tartar
• 1 tsp baking powder
• 1 ¼ tsp kosher salt
• ¼ cup rainbow sprinkles
• birthday cake crumb recipe

Assembly
Birthday Cake Crumb
1. Preheat oven to 300°F.
2. Line a baking sheet with a silpat.
3. Using a stand mixer with the paddle attachment mix the sugars, flour, baking powder, salt and sprinkles on low speed until well combined.
4. Add in the oil and vanilla extract and mix until the ingredients start to become moist and form clusters.
5. Drop clusters onto silpat and bake for 20 minutes, breaking up into cluster occasionally.
6. Remove from the oven and let cool on baking sheet completely before removing.
7. Place in an air-tight container.
Confetti Cookies
8. Line 2 baking sheets with parchment paper.
9. Using a stand mixer with the paddle attachment cream the butter, sugar and corn syrup on medium-high speed for 2 – 3 minutes; scrapping down the sides as needed.
10. Add the eggs and vanilla and beat for 7 – 8 minutes; until the batter is fluffy and pale.
11. Reduce speed to low and add flour, milk powder, cream of tartar, baking powder, salt and sprinkles.
12. Mix until dough just comes together; but no longer than 1 minute.
13. Scrape down the sides and add the cake crumbs on low speed, for about 30 seconds.
14. Using a tablespoon and scoop dough onto parchment paper 4” apart and pat the tops down.
15. Wrap the baking sheet with plastic wrap and refrigerate for at least one hour and up to 1 week. (Do not bake a room temperature as they will not bake properly.)
16. Preheat oven to 375°F.
17. Baking one pan at a time bake for 18 minutes. The cookies should be a light brown and the tops puffed and crackled.
18. Remove from the oven and let remain on the parchment paper for 1 more minutes and then transfer to a cooling rack to cool.
19. Repeat until all cookies are baked.

Tips
• An easy cream of tartar substitute is for every ½ tsp of baking soda use 1 tsp of lemon juice or white vinegar.
• Crumbs will keep for up to 1 week in an airtight container or for 1 month in the freezer.
• Cookies will keep for 5 days in an airtight container.

Please Enjoy

My thoughts
This recipe has lots of steps and requires some accuracy, yet it didn’t feel like it took that long; but it kind of did. The cookies itself were crunchy on the outside and soft in the centre. The cookie crumbs didn’t really form clusters but there were still a great crunchy addition to the recipe. The shelf life wasn’t 5 days as listed as I’m on day 4 of my leftover test cookie and it’s pretty hard. For me the shelf life is more at the 2 to 3 day mark; but they won’t last that long as all of my cookies were gone by day 2. However; if you like your cookies on the harder side then none of this will really matter to you I just prefer a softer cookie. I also didn’t use milk powder as this is an expensive ingredient that comes in big quantities so I skipped this ingredient and the recipe turned out good. I also thought I had cream of tartar on hand as this is a baking staple ingredient for me and I had actually run out. With all of the above being said this was a great recipe and easy to follow and even all of these adjustments the cookies still turned out well. I’m not sure if it’s because I feel comfortable enough in my baking that I can make adjustments on the fly and still expect good results or this recipe has a larger margin of error lol. In any event this is a great recipe I will be making again and I could see myself baking these as an alternative to a birthday cake again.

Confetti Cookies with Birthday Cake Crumbs - Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs – Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs - Candy Coated Culinista

Confetti Cookies with Birthday Cake Crumbs – Candy Coated Culinista

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